Wilson's brilliant use of Humboldt Fog goat cheese elevates
this tomato-cheese salad far beyond the old standard
tomato-and-mozzarella of a Caprese. The touch of acidity in
the tomatoes is counteracted by the smoothness of the
Paradiso extra virgin olive oil, the creaminess of the
Humboldt Fog, and the bit of sweetness in the Corte
Padana balsamic vinegar.
Make sure that all the ingredients are at room
temperature. It really improves the flavors.
2 large heirloom tomatoes such as Oxblood, Cherokee, or
Green Zebra
Himalayan pink salt
½ pound Humboldt Fog goat cheese
Paradiso extra virgin olive oil, to taste
Corte Padana balsamic vinegar, to taste
1. Slice the tomatoes ¼" to ½" thick, and arrange on a plate.
2. Place the Humboldt Fog goat cheese on the tomatoes.
3. Sprinkle with Himalayan pink salt.
4. Drizzle with Paradiso extra virgin olive oil.
5. Sprinkle with Corte Padana balsamic vinegar.
Buon appetito!
this tomato-cheese salad far beyond the old standard
tomato-and-mozzarella of a Caprese. The touch of acidity in
the tomatoes is counteracted by the smoothness of the
Paradiso extra virgin olive oil, the creaminess of the
Humboldt Fog, and the bit of sweetness in the Corte
Padana balsamic vinegar.
Make sure that all the ingredients are at room
temperature. It really improves the flavors.
2 large heirloom tomatoes such as Oxblood, Cherokee, or
Green Zebra
Himalayan pink salt
½ pound Humboldt Fog goat cheese
Paradiso extra virgin olive oil, to taste
Corte Padana balsamic vinegar, to taste
1. Slice the tomatoes ¼" to ½" thick, and arrange on a plate.
2. Place the Humboldt Fog goat cheese on the tomatoes.
3. Sprinkle with Himalayan pink salt.
4. Drizzle with Paradiso extra virgin olive oil.
5. Sprinkle with Corte Padana balsamic vinegar.
Buon appetito!
| For 4 Ingredients of superb quality are crucial to this light, refreshing salad. 4 fresh diver scallops (1 per person) about ½ pound lemon juice 8 Tablespoons Paradiso extra virgin olive oil Sea salt Preparation 1. Slice the scallops very thinly. You should get about 6-8 slices per scallop. 2. Arrange the slices in an overlapping circle on a plate. 3. Squeeze fresh lemon juice over. 4. Drizzle liberally with Paradiso extra virgin olive oil, about 2 Tablespoons per plate. 5. Sprinkle with sea salt. |
| Mike Wilson's Scallop Carpaccio |
| Mike Wilson's Heirloom Tomato and Cheese Salad |
You Chose the Most Perfect Fillets, the Crispest Vegetables and the Freshest Pasta. So Why Use Just Any Olive Oil? Chef Michael Wilson |
|
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"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews